About Me

Friday, January 29, 2010

Spinach is one vegetable I never get tired of. Main reason behind this is, it can be used to make so many different dishes. You can make its sabji, paratha, soup, pakoda. In every form it tastes delicious. Today I used it in rice to make its pulao. Spinach added a great flavor to rice. This recipe is quite simple and very healthy.

Its so kind of you to remember me! Bunch of thanks to all three of you for showering your love on my blog! I am delighted :)

Now time for today's recipe i.e. Gobi Manchurian. Who does not like this! This is one starter which we always used to order whenever we go to any restaurant. Though this is my favorite starter, I never prepared it at home in India. But here in Grand rapids, I could not find any restaurant serving this tasty dish. So finally I prepared it at home and I am really happy I did it :) It tasted great. It is simple and it was wonderful eating gobi Manchurian after so many days :) So here goes the recipe...

Boil cauliflower florets in water for 4-5 minutes. Take care not to overcook florets.Drain the water and let florets dry for few minutes.

Mix maida, 4 tbsp corn flour, red chilli powder and salt. Add water slowly to form a batter. The batter should be thick enough so that it covers cauliflower florets nicely.

Heat oil in deep kadhai for frying. Deep cauliflower florets in batter and put them in hot oil one by one. Take care florets are completely covered in batter. Deep fry them till they get nice golden color and become crispy. Keep fried florets aside.

Wednesday, January 20, 2010

My kind friend 'Kitchen queen' ( http://kattameethatheeka.blogspot.com/ ) has shared this beautiful 'Happiness award' with me. Thank you so much to you for remembering me and appreciating my blog. This means a great deal to me and I am overjoyed. :)

Now its time for todays recipe 'Tambli'. This is a curry made from buttermilk. It goes great with rice.This one is another konkani recipe given to me by my mother in law. I like this recipe for its simplicity. One more interesting thing is you do not need to heat this curry. The recipe is quite straight forward. You just add masala paste to buttermilk. Prepare seasoning/tadka and add it to get this tasty, tangy curry! As it is made from buttermilk it has really nice cooling effect. I think my photo is not doing justice with this curry :). Though it does not look appealing from this pic, I assure this is quite flavorful curry :)

Tuesday, January 19, 2010

Thanks a bunch Sumathi (http://ammavin-adupankarai.blogspot.com/) for sharing 'Beautiful Blogger' award with me. I am really excited to receive this. This encourages me alot to share more and more of my cooking experiences.

As I was writing this post I realized one interesting thing. I think 3 is my number today :) Exactly 3 months before I started writing blog. This is my 3rd award. This is my 30th post and my blog has reached 30 followers too :)

I would like to take this opportunity to thank each one of you for all the appreciation and sweet comments you all have given! My dear friends, Please keep visiting and giving your comments and suggestions.

Monday, January 18, 2010

Kholmbo is a Konkani recipe. It is similar to Sambar and tastes simply delicious with rice. My mother in law gave me this recipe. This is one of my husband's top favorite curry. I remember this is the first Konkani recipe I tried for him, after our wedding . I have made it so many times since then. Every time, I prepare this he can't wait to relish on this wonderful curry :)

Wednesday, January 13, 2010

Tomorrow i.e. 14th January is an auspicious day of Makar Sankranti and Pongal festival. Sankranti is a day when Sun makes a transition to Capricorn (Makar) sign. Days will start getting longer and warmer now. This day marks as a beginning of auspicious time in Hindu culture. This is a major harvest festival in India.

Wishing all of you a very Happy Sankranti and Pongal!!

But my Sankranti wishes are incomplete without Tilgul. Tilgul is a sweet prepared from Sesame seeds and Jaggery. This is a day when tilgul is exchanged among friends saying "Tilgul ghya ani god god bola". Literally this means "Take tilgul and speak sweet". True meaning behind this saying is to forget all the resentment we may have and being sweet with everybody. This is a day to strengthen the bond of friendship.

So all my dear friends, very warm wishes to all of you on Sankranti! Let our friendship become stronger and sweeter always!! Tilgul ghya ani god god bola!!!

Mix this properly till nice lump is formed. As soon as lump is formed switch off the heat.

Put this lump on plate which we have greased earlier. Apply ghee to your palms and pat this lump to flatten it evenly. We need to do this when mixture is hot so take care of your hands by applying ghee nicely. Or you can use flat surface of katori to pat.

Once you flattened the mixture, spread shredded coconut on surface immediately. This way as the surface is hot, coconut sticks to it.

Immediately, mark out the pieces in square shape with knife. Take out pieces when they cool down completely.

Monday, January 11, 2010

Winter is at its peak here. There is tons of snow lying everywhere. One thing which warms you up in such weather is hot cup of tea and something hot and spicy to go along with it. Every time I think of making some snacks along with tea, my mom's Kanda Bhaji ( Onion Pakoda) is always on the top of my mind. Actually, winter and all is just an excuse, I can eat these pakodas anytime, anywhere. So many times at my home, I have skipped my meal, snacking on my mom's Pakodas :) Here is my mom's recipe for making these tasty pakodas.

Sunday, January 10, 2010

First of all, Thanks a bunch to my friend Sumathi Karthikeyan (http://ammavin-adupankarai.blogspot.com/) for sharing Kreative blogger award with me. It is really precious to me. This has given me lot of encouragement and motivation!!

I would like to share this award with all of my dear blogger friends. You all have amazing blogs. I have so much to learn from all of you. Kindly accept this award ALL... It will be an honour for me !!

Thursday, January 7, 2010

Shevaya/vermicelli kheer is one dessert which make quite frequent appearances in my home. I love it for its simplicity and yet such a rich taste. It is always served as 'Naivedyam', for auspicious days such as Gauri-Ganpati Pujan.

This is one sweet which you can enjoy both during meal and after the meal. You can serve it hot with puri/chapathi. Or you can keep it in fridge and enjoy as a chilled dessert relaxing on your sofa.

Recipe for this homely dessert is very simple. Only one thing you need to consider is that, once kheer starts cooling down it becomes thick. So you need to adjust milk quantity depending on whether you like it thick or not. At my home we like it little bit thick.

Tuesday, January 5, 2010

Dali thoy is one of the most famous and simple konkani dish. Dali thoy and rice is like a definition of comfort food. First time I ate it when my husband prepared it. Since then this has been my favorite dal.

Ingredients:

1/2 cup toor dal

3-4 green chillies cut lengthwise

2 red chillies

7-8 curry leaves

1 tsp jeera/cumin powder

1/2 tsp turmeric/haldi

pinch of hing/asafoetida

1/2 tsp mustard seeds1/2 tsp cumin seeds

3-4 tsp gheeSalt

Method:

Pressure cook toor dal with green chillies, turmeric.

Mash cooked dal. Dal should not be very watery.

Heat dal by adding cumin powder and salt. Let this simmer for few minutes.

Saturday, January 2, 2010

We have bid adieu to 2009 and welcomed 2010 with open hearts. I hope you all had rocking celebrations on new years eve and wish all of you get many more reasons to celebrate in 2010. With this new year I am giving a new refreshing look to my blog. Hoping you all like it!!

We had a small get together at friend's home on new years eve. I made this butter sponge cake for it. I am a beginner in baking. I made this cake with all the basic ingredients.It is simple to make and still it is very yummy.